Fluffy Vegan Chocolate and Raspberry Pancakes

Fluffy Vegan Chocolate and Raspberry Pancakes

Yes, you read that right. Fluffy. Chocolate. Pancakes. Raspberries. Vegan. And all of those words in the same sentence.

Sunday mornings are my favourite for taking everything slowly and having a breakfast that takes a little bit more effort than my usual overnight oats (as delicious as they are). I also often have a homemade hot chocolate, which I’ll be photographing and posting the recipe for shortly, so keep an eye out for that beauty!

I don’t have pancakes very often, but when I do, this recipe is my go-to if I’m wanting fluffy chocolate pancakes. Yum! Let me know if you try this out and share your creations over on Instagram - make sure to tag me in it and I’ll give my favourites a repost.

Now for the best bit - let’s get into the recipe.

Fluffy Vegan Chocolate and Raspberry Pancake Stack - Ally The Earthling

Ingredients (serves 2)

1 cup plus 2 tbsp plain flour

2 tbsp cocoa powder

2 tsp baking powder

1/2 tsp bicarbonate of soda (/baking soda)

1 tbsp coconut sugar

1 cup unsweetened plant milk of your choice

1/4 tsp vanilla extract

1 tsp apple cider vinegar

Optional: 1-2 tsp maple syrup

Toppings:

2 tbsp nut butter

A handful of fresh raspberries

1/2 chopped banana

2 tbsp coconut flakes

Method

1. Mix the milk, apple cider vinegar and vanilla essence together in a bowl.

2. Combine all of the dry ingredients in a separate bowl (this should be everything else apart from the optional maple syrup).

3. Pour the wet milk mixture into the dry mixture, and combine carefully until there are no lumps. Be gentle with the stirring - you don’t want to whip all of the air out of the batter!

4. Have a quick taste test with a teaspoon or just your finger - if you want your pancakes to be sweeter (although remember you’ll be adding toppings!) then mix in the maple syrup. Similarly, if you want your pancakes more chocolately, add more cocoa powder.

5. Heat up a non-stick frying pan or dish on the hob (non-stick is super, super important here). When the pan is hot - usually after 1-2 minutes - pour a large spoonful of mixture into the pan. If your pan/dish is big enough, do this a couple more times to make multiple pancakes at once.

6. When the top of the pancake(s) no longer look visibly wet, take a spatula and carefully flip your pancake(s). If it’s too difficult to flip, leave it to cook for a short while longer. If your pancakes aren’t as thick as you want them to be, add some more flour to the batter (a little at a time!). Remember though - the first batch of pancakes doesn’t usually turn out as well as the second onwards. This is usually because the pan hadn’t heated up as much as it could have done.

7. When your pancakes are cooked on both sides, remove them from the pan and serve on a plate - you might want to cover them with a clean tea towel to keep them warm while you make the rest of the pancakes from the remaining batter. Repeat the cooking process until all of the batter is gone and all of your pancakes have been cooked.

8. Layer up your pancakes into a tower, spreading a little bit of nut butter between each one and then topping the stack with the fruit and coconut. Add a drizzle of maple syrup or soya cream if you’d like to!

Enjoy, let me know your thoughts, and remember to eat this dish as part of a balanced diet with lots of veggies and pulses and grains. Stay healthy!

Sending love to you all,

Ally x

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